Chicken D Iberville
From lacrenshaw 15 years ago
- 75 minutes to make
- Serves 16
Originally excerpted from Charlotte Skelton's book Absolutely a la Carte, you may "kitchen express" this by substituting deli-roasted chicken and cooking rice in sherry and 3 cups stock. I found this on myrecipes.
Ingredients
- 2 (3 pound) whole chickens shopping list
- 1 cup water shopping list
- 1 cup dry sherry shopping list
- 2 celery stalks shopping list
- 1 onion, quartered shopping list
- 1 1/2 teaspoons salt shopping list
- 1/2 teaspoon curry powder shopping list
- 1/4 teaspoon pepper shopping list
- 1/4 teaspoon poultry seasoning shopping list
- 2 (6 ounce) long grain and wild rice mix shopping list
- 1/2 cup butter shopping list
- 16 ounces mushrooms, sliced shopping list
- 1 bunch green onions, chopped shopping list
- 8 ounces sour cream shopping list
- 1 (10.75 ounce) can cream of mushroom soup shopping list
- 1 sleeve round buttery crackers, crushed shopping list
- 6 ounce can French-friend onion rings, crushed shopping list
- 1/4 cup butter, melted shopping list
- 1/4 teaspoon paprika shopping list
- 1/8 teaspoon garlic powder shopping list
How to make it
- In a large Dutch oven, bring to a boil the chickens, water, dry sherry, celery, onion, salt, curry powder, pepper and poultry seasoning.
- Reduce heat, cover and simmer for 1 hour OR until chicken is done.
- Remove chicken, reserving broth.
- Allow chicken to cool.
- Pour broth through a fine wire strainer into an 8-cup measuring cup; discard solids from strainer.
- Preheat oven to 350 degrees F..
- Cook rice according to package direction, substituting 4 1/4 cups broth for water and omitting butter.
- Add water to broth if necessary.
- Skin, bone and coarsely chop or shred chicken.
- Melt 1/2 cup butter in large Dutch oven over medium heat.
- Add mushrooms and green onions; saute until tender, 10 minutes.
- Stir in rice, chicken, sour cream and soup.
- Spoon mixture into a 4-quart OR 15x10" casserole dish OR three 8 or 9" square baking dishes.
- Stir together crackers and fried onions.
- Stir in melted butter, paprika and garlic powder.
- Sprinkle evenly over casserole.
- Bake, covered, for 20 to 30 minutes.
- Uncover and bake 5 to 10 minutes more OR until bubbly.
- TO MAKE AHEAD: Cover tightly with foil and freeze for up to 1 month. Thaw overnight in refrigerator. Bake as directed. May be baked frozen, but double the baking time.
The Rating
Reviewed by 5 people-
love the french-fried onions and mushrooms in this one wonderful recipe thanks high5
momo_55grandma
in Mountianview loved it
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Great recipe Lorraine thanks for sharing
aussie_meat_pie
in My Kitchen loved it
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